Mangalore buns are a popular Indian dish that is typically served with spicy chutney and coconut. These buns are made from a dough of flour, salt, and water and can be fried or steamed. They are known for their soft texture and sweet flavor.

Mangalore Buns are a sweet, round, deep-fried bread that has a soft and fluffy texture. They are made with wheat flour and stuffed with a filling of mashed bananas or puris.

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Buns from Mangalore (Sweet, soft, fluffy banana puris from Udupi-Mangalore)

In the Udupi-Mangalore area, buns are a popular breakfast and teatime food. Buns are banana-based puris that are sweet, soft, and fluffy. They’re usually served with a spicy coconut chutney and sambar, but they’re also delicious on their own. They’re very flavorful and tasty.

They’re very soft, fluffy, and tasty, with a touch of sweetness from the bananas used. They are clearly particularly sweet to me. 

To prepare these, we combine plain flour, bananas, sour buttermilk, ghee, and vanaspati in a very soft fermented dough and let it rest overnight. So that when deep fried, you get aerated, extremely soft, puffy doughnuts, or puris as we call them in India. 

Below you’ll find the recipe and all the instructions you’ll need to create delicious, flawless ‘buns.’ 


Ingredients: 

You’ll need the following ingredients to make 15-20 buns:

  • 1/2 pound maida, all-purpose flour, or plain flour
  • 2 to 3 ripe medium bananas 
  • sugar (ten tablespoons)
  • season with salt to taste
  • baking soda (1/2 teaspoon) (sodium bicarbonate)
  • 1 cup curds/sour buttermilk
  • For deep frying, oil
  • Dusting with extra flour
  • 2 tbsp vanaspati ghee/dalda for fluffier, softer buns (If you can’t locate it, you may skip it.)
  • 🙂 a rolling pin

Method of Preparation:

Note: If you’re going to eat buns for breakfast, make the dough the night before. If you want to have buns for tea, prepare the dough first thing in the morning. A resting period of 7-8 hours at room temperature is required for the dough.

Getting the dough ready for buns:

1. Peel and slice the bananas to make the dough. To make a fine paste, combine them in a mixer/blender with 1 teaspoon salt, 10 tablespoons sugar, and 1/2 cup buttermilk/curds. 

All of them may be mashed together in a dish with your hands.

2. Place the ground banana paste in a mixing dish, along with the remaining curds/buttermilk and 1/2 teaspoon baking soda.

3. In a tempering pan, heat the dalda/vanaspati ghee just long enough to melt the dalda, then remove it from the heat and set it aside.

4. Gradually add maida/plain flour to the bowl mixture and knead it into a dough. Add the melted dalda and knead thoroughly until you have a sticky dough.

5. If necessary, add additional flour to create a lovely dough that doesn’t totally cling to your fingers. We don’t, however, need a firm dough. A moist, soft, sticky, rubbery dough is required.

While kneading the dough, do not add any water. When sugar is combined with bananas and buttermilk/curds, enough water is released to knead a dough. 

6. Dampen a thin towel, press out all the extra water, and cover the dough thoroughly with the wet cloth, allowing it to rest for 7-8 hours at room temperature. The damp towel helps to keep the dough moist during fermentation. It also keeps the dough’s outer layer from drying out.

Make sure the cloth isn’t overly moist and just slightly damp.

7. Once the dough has rested enough, it loosens up a little after fermentation and becomes elastic.

The dough is ready to be formed into buns once it has rested for at least 5-6 hours. The longer time the dough is allowed to ferment, the better.


How to make buns:

8. Before making buns, lightly knead the dough. Make small lemon-sized dough balls, sprinkle with flour, and roll out a bit. Keep the balls thick and avoid flattening them too much.

9. Heat the oil for deep frying and test it by putting a tiny piece of dough into it. If the dough rises to the top of the oil, the oil is hot enough. Reduce the heat to a medium setting. Wait another 3-4 minutes if the oil hasn’t heated up yet.

10. Dust the rolled puris with flour and cook them one at a time over medium heat. The pooris puff up wonderfully as soon as they are dropped into the oil; turn them over and push them beneath the oil for a few seconds to assist the puri puff up even more.

11. When the pooris are golden brown on all sides, take them from the hot oil and put them in a dish lined with paper towels.


Suggestions for serving

Serve these delicious, soft, fluffy buns with a coconut chutney or sambar. They’re also delicious with a side of potato bhaji or kurma.

Buns are delicious hot or cold, and they may be kept for up to a day. 


Additional information and advice:

  • Ripened Mysore banana and Pachbale are two banana types that are ideal for creating buns because they give sourness to the dough, which increases the softness and fluffiness of the buns. The better the bananas are, the more ripe they are. 
  • Picture of Pachbale – A banana type particularly suited for buns.1632476225_153_Mangalore-Buns-Banana-Puris
  • Depending on your taste, adjust the quantity of sugar you use. The more sugar you use, the darker your buns will be when deep-fried. I like my buns sweet, and I like to eat them simple with no toppings. As a result, I use a lot of sugar.
  • To improve the flavor of the buns, mix 1 tablespoon cumin into the dough with the second half of buttermilk/curds. Cumin gives buns a wonderful taste and flavor.
  • Use wheat flour instead of regular flour to make healthier buns.  
  • On deep frying, the more you knead the dough, the fluffier the buns become.
  • On deep frying, the longer the dough sits, the fluffier and softer the buns become. 
  • Keep the dough refrigerated if it has been left out at room temperature for longer than 8-10 hours. 
  • The number of buns you can create with the dough depends on the size of the dough balls.
  • Fry the buns in refined dalda/vanaspati oil for softer, fluffier buns. For deep frying, I like to use coconut oil since it is healthier.1632476225_977_Mangalore-Buns-Banana-Puris

Here you’ll find additional recipes for Konkani food, Udupi, Mangalorean breakfast, and tea time snacks.


Please give the recipe a try and let me know how it worked out. You may also contact with me on Twitter, where you can tweet any questions or ideas you have regarding any of the recipes, and I’ll be happy to assist you!


Tags: Mangalore food, Udupi cuisine, tiffin, tea time snacks, deep fried, breakfast, wheat flour, maida, banana puris, Mangalore buns, recipe for Mangalore buns

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